Pork belly 300g, common flour 20g, corn starch 1 0g, egg white 4g, salt 4g, thirteen spices 2g, cooking wine10g, soy sauce10g, onion 5g, ginger 5g, star anise1g and chicken essence 2g.

1. Slice pork belly, or cut into strips, add salt, thirteen spices, cooking wine and an egg white, stir well and marinate for about half an hour;

2. Put the flour, starch and egg white together in a bowl;

3. Stir into a batter without flour bumps;

4. Pour into the marinated meat;

5. Stir evenly with chopsticks;

6.70% of the oil is hot, so you can't put too much at a time;

7. fry until golden brown and remove;

8. Use cooking wine, soy sauce, chicken essence and white pepper to make juice;

9. Put the fried crispy meat into a bowl, add onion ginger and star anise, then pour in the prepared juice and steam it in a steamer for about an hour;

10. After steaming, cover a plate;

1 1. Put the bowl and crispy meat on the plate quickly;

12. Open the bowl and the crispy pork is ready.